I've had a couple cooking lessons in Bali, my part time home. This is something I learned to make - it is so good - make it a party and try something different!
Preparation Time
50 mins
Cooking Time
25 mins
Total Time
1 hr 15 mins
Calories
423 Calories
Recipe Instructions
Step 1
In a mortar with a pestle, mash together the garlic, shallots, galangal, chile peppers, and macadamia nuts into a fine paste. Add the shrimp paste and oil, continue mashing until incorporated. Place the paste into a large skillet over medium-high heat, cook and stir until fragrant, about 3 minutes.
Step 2
Stir the beef into the sauce and cook for 5 minutes, stirring constantly. Pour in the water, palm sugar, bouillon cube, and salt. Simmer until the water has evaporated, about 10 minutes, stirring frequently. Stir in the kecap manis and lime leaves, then spread the beef out on a baking sheet or large dish, and allow to cool until cool enough to handle.
Step 3
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the beef cubes from the tray, and thread onto skewers, reserve any leftover sauce for basting.
Step 4
Cook on preheated grill for a few minutes until slightly browned; baste occasionally with the leftover sauce.
Ingredients
¼ cup vegetable oil
1 tablespoon salt
2 cups water
5 shallots, chopped
1 beef bouillon cube
1 (1 inch) piece galangal, thinly sliced
2 tablespoons palm sugar
6 makrut lime leaves, thinly sliced
1 head garlic, peeled
8 red chile peppers, seeded and chopped
1 cup roasted macadamia nuts
1 teaspoon belacan shrimp paste
2 pounds boneless beef sirloin steak, cut into 1/2 inch cubes
